Person:
Peña, Roberto

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Peña
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Roberto
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Peña, Roberto

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    Relationship between soft wheat quality traits and cookie quality parameters
    (Institute of Crop Sciences, 2005) Zhang Qi-Jun; Zhang, Y.; He Zhonghu; Peña, R.
    Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, which has become the limiting factor for wheat quality improvement. The objectives of this study were to evaluate the quality performance of newly development soft wheat cultivars and establish quality evaluation system for Chinese soft wheat breeding program. Seventeen soft wheat genotypes were grown at three locations in 200 - 2001 and 2001 - 2002 seasons in Yangtze and Southwest regions under normal fertilizer application and no nitrogen fertilizer application after sowing. Whole meal and flour protein content, flour yield, ash content, parameters of Farinograph, Extensograph, and Alveograph, solvent retention capacity (SRC), alkaline water retention capacity (AWRC), and cookie quality were recorded according to AACC methods. The results showed that P and P/L of Alveograph, AWRC, sodium carbonate SRC, and sugar SRC were significantly associated with cookie diameter, with r= -0.79, -0.75, -0.78, -0.79 and -0.80, respectively. Farinograph and Extensograph are not recommended for soft wheat quality evaluation. Three cultivars, i.e. Jianmai 1, Wanmai 19 and Wanmai 48 showed very very good cookie quality with cookie diameter above 480mm. The recommended quality traits for good cookie wheat are presented below: SKCS hardness 1- 40, seed protein content 9.0% -11.5%, flour protein content 8.0% -10.0%, P<40 mm, P/L<0.50, W<75x10-4 J of Alveograph, AWRC< 59%, water SRC<53%, sodium carbonate SRC<66%, lactic acid SRC<83%, sugar SRC<87%, cookie diameter>480mm.
    Publication
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    Effect of water addition on northern style Chinese steamed bread processing quality
    (Institute of Crop Sciences, 2005) Chen Dong-Sheng; Zhang, Y.; He Zhonghu; Desen Wang; Peña, R.
    The amount of water addition used in making Chinese steamed bread (CSB) plays an important role in determination of CSB quality. Six flours differing in gluten strength and five water addition (WA) levels ranging from 70 % to 90 % of Farinograph Water Absorption (FWA) were used to understand the relationship between WA and CSB quality. An optimized laboratory procedure was used to process northern style CSB The texture CSB was evaluated by a Texture Analyzer TA2XT2i and by trained panelists, and its color was measured by a Minolta CR2310 colormeter. The results showed that, in the range of water absorption measured by the Farinograph, quality parameters of CSB made from different flours responded differently to various WA levels (Table 4). WA was significantly and negatively correlated with steamed bread weight, loaf volume, width, height, specific volume and spread ratio. It also had a significant and negative influence on shininess, skin and crumb color, smoothness, structure, stress relaxation (SR) and total score of steamed bread made from weak gluten flours [ r = ( - 0.663) - ( - 0.962), Table 3 ]. In the stated range, increasing WA significantly improved smoothness and structure of CSB made from strong gluten flours ( r = - 0.877, 0.768, Table 3). The optimum water addition was 70 % - 75 %, 80 % and 85 % of FWA for weak, medium and strong gluten flours, respectively (Table 4). SR had significant and positive correlation with total score of northern style CSB made from flours with different gluten strength (Fig. 01), and determination coefficients were 0.94, 0.88 and 0.72, respectively. It is recommended as a major parameter in evaluating northern style CSB quality.
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    Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat
    (Institute of Crop Sciences, 2004) Jianjun Liu; He Zhonghu; Peña, R.; Zhen-Dong Zhao
    Totally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1BL/1RS translocation, and for the composition of IIMW and LMW glutenin subunits. Seventy-eight cultivars were grown at two locations for two years to test grain quality and Chinese dry white noodle quality. HMW and LMW glutenin subunits composition in 1BL/1RS cultivars was inferior to that in non-1BL/1RS cultivars. 1BL/1RS translocation mainly affected protein quality traits such as dough stability, maximum resistance and extensibility, but it had little effect on protein quantitative, traits such as grain hardness, protein content, wet gluten content and water absorption, also little effect on starch traits such as swelling volume and pasting peak viscosity. 1BL/1RS translocation caused a significant decrease in noodle-making quality.
    Publication